Rib Eye Steak with Mushrooms & Salsa
A nice, casual home-cooked rib eye steak with mushrooms and salsa verde. The perfect way to spend an evening at home with the kids.
Equipment
- Kitchen Thermometer
Ingredients
- 1 ½ lb bone-in rib eye about 1 ½ inches thick
- Kosher salt
- 2 tablespoon extra-virgin olive oil
- 4 portobello mushrooms left whole
- 2 red onions cut into rounds
- 1 bunch scallions trimmed and left whole
- salsa verde
Instructions
- Remove the Rib Eye from the Refrigerator: Wash your hands with soap and water. Take the rib eye out of the fridge 30-60 minutes before cooking to allow it to reach room temperature. Preheat the oven to 450 degrees Fahrenheit. Season the rib eye with salt and then flip the steak over to season the other side. Wash your hands after touching raw meat.
- Sear the Steak: Pour the oil into the pan and heat it over medium heat. The oil will be shimmering when hot. Transfer the steak to the pan. Sear the steak for 3 to 4 minutes and then use a spatula to turn it over. Sear the other side for 3 to 4 minutes.
- Transfer the Steak to the Oven: Turn off the stove. Transfer the steak in the pan over to the preheated oven. Cook the steak until it reaches the desired temperature, 130 °F for medium-rare, 135 °F for medium steak. Turn off the oven and transfer the steak to a cutting board.
- Cook the Portobello Mushrooms: While the steak is resting, turn the stove to medium heat. Place the portobello mushrooms in the same pan the steak was cooked in. Tom says to work in batches if necessary to avoid crowding the pan. Season the mushrooms with salt. Use a spatula to press down on the mushrooms as they cook to sear until tender, about 3 to 5 minutes. Use the spatula to flip them over and repeat. Afterward, transfer the mushrooms and any juices to a large bowl. Set aside.
- Cook the Onions: Use a knife and cutting board to slice the onions into rounds. Transfer them to the same pan and cook over medium heat for 5 to 7 minutes, until browned. Flip them one time while cooking. When finished, transfer the onions to the bowl with the mushrooms.
- Cook the Scallions: Use a knife to trim the scallions but leave them whole. Transfer them to the same pan. Cook the scallions until they are soft, about 3 to 4 minutes. Add them to the mushrooms and onions. Give everything a stir.
- Warm the Steak and Serve: At this point, you may want to return the steak to the oven for a few minutes to warm it up. Turn off the oven when finished. Serve the steak with the grilled vegetables and some salsa verde. We used steak knives to split our steak up and cover with the veggies and salsa.
Notes
- Cook to a minimum temperature of 130 °F for medium-rare, 135 °F for medium steak
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/rib-eye
Nutrition
Calories: 458kcalCarbohydrates: 9gProtein: 37gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 104mgSodium: 99mgPotassium: 859mgFiber: 2gSugar: 5gVitamin A: 86IUVitamin C: 5mgCalcium: 31mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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